Concepts, principles, and applications of cafe dining room management, supervision, and service. Practical service experience and principles of supervision are applied in a live environment. Applications of barista and cafe service, timing of service, menu development, pricing, merchandising, point of sale software usage, customer service, management techniques, team building, motivational techniques, stress and production management, environmental stewardship, and zero or reduced waste initiatives. Other areas covered include beverage recipe construction and costing, use and care of equipment, and effective handling and use of supplies. Group 2. Communications.
Required Prerequisites CUL 120
, CUL 201
, CUL 211
, CUL 219
, and CUL 220
Corequisites CUL 222
, CUL 224
General Education Outcomes supported by this course
Communications - Direct, Quantitative Reasoning
Course Learning Outcomes Knowledge:
- Define management terminology related to the food and beverage industry.
- Explain the changing roles of industry supervisors and managers over time.
- Implement an effective managerial model used to resolve current management issues and challenges in the food and beverage industry.
- Connect models of ethical decision making with successful management practice.
Caring - Civic Learning:
- Evaluate management and leadership styles in the food and beverage industry.
- Determine the resulting impact of different management/leadership styles on colleagues and subordinates.
Learning How to Learn:
- Identify ethical principles related to management decisions.
- Be ready to conduct themselves in ways that are consistent with personal and professional codes of behavior.
- Self-regulate communication and management styles in a real-life situation.